Emulsifier Free Paleo Spinach-Mushroom Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — sweet caramelized plantains, earthy sautéed mushrooms, wilted garlicky spinach, and a perfectly fried egg all piled into one gorgeous bowl. Every ingredient here is whole and unprocessed, which means there's nothing lurking in the lineup that could sneak in unwanted additives or emulsifying agents. Avocado oil does all the heavy lifting throughout, giving you beautifully golden plantains and deeply browned mushrooms without any refined or chemically modified fats. The smoked paprika and garlic bring a savory depth that makes this feel like a restaurant-worthy plate rather than a quick weekday scramble. Sliced avocado tossed with fresh lemon juice adds a creamy, bright finish that ties everything together naturally. It's the kind of meal that works just as well for a leisurely weekend brunch as it does for a serious, fuel-up-for-the-day breakfast.
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Learn more →Ingredients
4 servings
For the plantains
- 2 large ripe plantains (yellow with black spots), peeled and sliced into ½-inch rounds
- 3 tbsp avocado oil, divided
- ¼ tsp salt
For the vegetables
- 1 lb cremini mushrooms, sliced
- 5 oz baby spinach
- 3 cloves garlic, minced
- 1 tbsp avocado oil
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 2 ripe avocados, sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the plantain rounds in a single layer — work in two batches if needed to avoid crowding — and cook for 3–4 minutes per side until deep golden brown and caramelized at the edges. Transfer to a paper-towel-lined plate and season immediately with 1/4 tsp salt. Set aside.
- 2
Wipe out the skillet and add the remaining 1 tbsp avocado oil for the plantains plus the 1 tbsp avocado oil for the vegetables (2 tbsp total) over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes until browned on the bottom, then stir and cook another 2–3 minutes until the mushrooms are golden and any released liquid has evaporated.
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